Ingredients

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon extra-virgin olive oil, plus more for grill
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts, butterflied
• 1 lime, cut into wedges

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Instructions

1. In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
2. Preheat the grill to medium heat.
3. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.